In a saucepan, combine the dry mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium-high heat until thick and nice and smooth, stirring often. If necessary, add up to 1 tablespoon additional flour. Set aside to cool.
Blend together cooled dressing with one equal part creamy salad dressing. Pour enough dressing over cooked potatoes to coat.
The dry mustard brings great flavor to this egg dressing. Keep your eye on the pan and keep stirring, otherwise, you'll end up with scrambled eggs (like I almost did). I did cut back on the sugar to suit our taste preference, but this was a good creamy dressing. - 24 Mar 2015
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